Nightshade Free Coriander Ginger Dry Lamb Curry

Nightshade Free Coriander Ginger Dry Lamb Curry has a very mild spice flavor. You can easily make it more spicy by adding green chili when cooking if you don’t have a problem with nightshades or adding more ginger to give it a bit more heat.

This curry has been cooked with carrots. You can also use sweet potatoes or both of these vegetables. Dry curries can be served easily with other vegetables, on salads as well as on rice. This was served with some bok choy sauted in bacon fat. The curry made here is enough for 2 to 4 servings but you can easily double or just add more ingredients for larger quantities. Any meaty cut of lamb steak that you prefer will do for this recipe.

Cut up the lamb into pieces and fry at medium heat,in olive oil with salt added for about 8 to 10 minutes, until browned evenly both sides.

In a separate pot with a lid, at medium heat, fry the spring onions for about a minute. Add the coriander and cook for a further minute. Add the fresh ginger and cook for another minute, then add the ground ginger and turmeric, as well as the extra spices you’re using. Add salt as well. Add the broth or stock and the fried lamb, as well as the carrots or sweet potatoes. Cover with a lid and bring to a simmer, then reduce the heat to halfway between low and medium, so it cooks at a gentle simmer.

Cook until all the liquid is gone and you’re just left with the meat and all the herbs and spices stuck to it. This should take about an hour or just more depending on the amount of stock added as well as the heat level.

Serve with greens, or any way you like. This has been served with bok choy sauted in bacon fat for a minute or so.